We live in an area with hot, dry summers (often over 105F) and added these cheese peppers to our garden a few years ago. I was astounded by their production. The plants only got a couple of feet tall but they were so heavily laden with fruit we had to stake them and even then they had a hard time staying upright. They have excellent flavor with really thick walls. I used most of them for paprika where they excelled, and used the remainder fresh. When ripe they have an almost apple-like flavor--so sweet and yummy!